Autor:
Ongol, Martin Patrick
Owino, Joseph
Lung'aho, Mercy G.
Dusingizimana, Théogéne
Vasanthakaalam, Hilda
The objective of this study was to determine the effect of soaking, boiling and frying on retention of micro-minerals as well as degradation of polyphenols and phytic acids. Soaking of the beans did not significantly (p > 0.05) decrease mineral, total polyphenol and phytic acid content of beans. ...
Enlace original:
https://cgspace.cgiar.org/handle/10568/99113
Ongol, Martin Patrick
,
Owino, Joseph
,
Lung'aho, Mercy G.
,
Dusingizimana, Théogéne
,
Vasanthakaalam, Hilda
,
[Micro-Mineral Retention and Anti-Nutritional Compounds Degradation during Bean Cooking Process]
,
Micro-Mineral Retention and Anti-Nutritional Compounds Degradation during Bean Cooking Process
